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Jun 6, 2014

Latin Fried Chicken

You have heard of Southern-Fried
Chicken, but have you tried Latin-Fried Chicken?

Whenever “Latin” is mentioned today
everyone thinks Hispanic; but that is not so. Italian and Spanish
languages are Latin-based and originated, thus Latin could be Spanish
or Italian or Mexican or South American or Puerto Rican.

In the past decade in the United States
Latin-American restaurants have taken their cuisine from the old
country where fried chicken is as popular as it is in the southern US
as well as western states like Texas. Southern-Fried Chicken migrated
with settlers and drifters moving westward after the devastation of
the South after the American Civil War.

In the past, most of my chicken recipes
were diced chicken or chicken breasts cooked in several ways, and if
I wanted coated crispy chicken I either went to KFC or the local
grocery store whose deli department cooks chicken like that daily for
folks on the run and want something for lunch or a quick dinner. The
local grocery store also has delicious roasted whole chicken with a
great tasting BBQ coating for flavor.

Marinating meats has been around for
awhile, it soaks in the flavor as well as prevents certain meats from
drying out, like chicken or snake/reptile meat. Yes, I said snake
meat, which has the texture and flavor of chicken breasts and thighs.
I go the taste for it, although these days I no longer cook snake
meat – not many snakes on the Peninsula here – while serving in
the US Army. It was something different than eating “C” rations
and later MRE rations. I have still yet to taste Gator meat, just
did not have the opportunity – I am sure alligators are harder to
handle than snakes and other reptiles.

So here is the recipe …

MARINADE

2 tablespoons sea salt

6 garlic cloves, chopped coarse

1 tablespoons (or teaspoon,
depending upon taste) ground cumin

1 tablespoon black pepper

2 teaspoons smoked paprika or
regular paprika

2 teaspoons oregano, dried

2 teaspoons grated lime zest plus
1/4-cup lime juice (2 limes) [NOTE:
You can substitute lime for lemon if you prefer, I usually use lemon
on chicken and fish anyway)

For the Marinade: Combine
salt, garlic, pepper, cumin, paprika, oregano, and lime/lemon zest
and juice in bowl. Add chicken and turn to coat thoroughly. Cover
with plastic wrap and refrigerate for at least 1 hour, but not
longer than 2 hours. An alternate would be using storage containers
made specifically for marinating instead of the plastic wrap covered
bowl. Just make sure the meat is covered with marination
ingredients.

Set
wire rack in a rimmed baking sheet. Remove chicken from marinade and
scrape off solids. Pat chicken dry with paper towels. Working with
one piece at a time, dip chicken into egg whites to thoroughly coat,
letting excess drip back into dish. Dredge chicken in flour mixture,
pressing to adhere. Transfer chicken to prepared wire rack and
refrigerate for at least 30 minutes, 1 hour preferred, but no longer
than 2 hours.

Add
oil to large Dutch oven (or electric cooker) until it measures at
least 2 inches deep and heat over medium-high until oil is 325
degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes.

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